• http://ruhlman.com/2012/02/so-you-want-to-write-a-cookbook/

• Out of the Kitchen, Onto the Couch

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  By Michael Pollan,The New York Times Magazine, August 2, 2009

This is simply a first person article that provides a perfect example of how America's first well-known chef, Julia Child, and her TV show changed the cooking American household and challenged families to attempt cooking and working with foreign concepts of food.

• Logue, A. W.. The psychology of eating and drinking. New York: W.H. Freeman, 1986. Print.

This source is especially helpful because it looks at the fundamental questions of why we purchase what we do. Although much of the time we can give the excuse of "obviously, it tastes good", there are other factors which tie into our purchases (and what we don't purchase) on the basis of psychology. Another way to look at something we believe we do consciously.

• 5 Most Popular Cookbooks

Although this is not a published articles or review of any sort, this list will help me find what is most popular in a cookbook, formatting, sorts of dishes, and recipe amount. It is a good source of reference in making my own book. "What do people look for in a cookbook?"

• Romieu, Isabelle; Hernandez-Avila, Mauricio; Rivera, Juan A.; Ruel, Marie T.; and Parra, Socorro (1997). “Dietary Studies in Countries Experiencing a Health Transition: Mexico and Central America.” American Journal of Clinical Nutrition65(4, Suppl):1159S–1165S.
• Article on Central America and Mexican Diet!

Seeing as I will be in Nicaragua for two weeks, I've decided to take advantage of this exposure and glean some information on Central American cuisine. This article shows what families struggling economically do for food, much of which I am sure can be integrated into a daily diet.

• Lappé, Frances Moore. Diet for a small planet . 10th anniversary ed. New York: Ballantine Books, 1982. Print.

In her book, Lappe compares America's diet to third world countries where she finds that the conflict of healthy diet is much more of a financial issue than the actual shortage of supply. I will be able to relate to her findings on my trip to Nicaragua in March, where I will staying in rural areas where he financial situation is poor, yet the families manage to maintain a filling and healthy diet.

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  Rozin, Elisabeth. The flavor-principle cookbook. New York: Hawthorn Books, 1973. Print.

This cookbook is a fantastic source to see how to practically combine certain foods or what distinguished flavors perhaps (potent ingredients) to be added to a dish. It was however published in 1973, and may be a bit outdated.

• Hamilton, Shane; The Economies and Conveniences of Modern-Day Living: Frozen Foods and Mass Marketing, 1945-1965 by Shane Hamilton. {http://www.jstor.org/stable/select/30041100?seq=1&thumbView=thumbs&thumbPager=one&Search}

The establishment of the frozen-foods was a pivotal point the the American food industry. This article provides background information on the industry which takes up such a large part of our lives (freezer aisle!). How did this change the way we eat, and this provides a challenge for me to make something that can realistically compete with the speed and convenience of frozen foods.

• Ross, Alice; Health and Diet in 19th-Century America: A Food Historian's Point of View; Jstore. {http://www.jstor.org/stable/25616238?&Search=yes&searchText=budget&searchText=cookbooks&searchText=low&list=hide&search}

This article provides a wide range of ways in which industrialism, ethnic adaptation, cookbooks, home cookery affect the fairly recent American diet. These influences remain extremely relevant today, and would help me in creating a new, interesting and eclectic collection of recipes, which would definitely help me in creating a product I'm proud of.